Barbequed Snapper Recipe

Ingredients for Barbequed Snapper

• Red Snapper
• 2 tablespoons cornstarch
• 1 cup diced fresh pineapple
• Red Bell Pepper
• ¼ cup thinly sliced green onions (or ½ cup thinly sliced white or purple onion)
• Chili
• Garlic Clove
• Fresh Ginger
• Limes
• Fish Sauce
• Sugar
• Water

How to Make Barbequed Snapper

1. **Make the Tropical Salsa:** In a medium bowl, combine 1 cup diced fresh pineapple, ½ cup diced red bell pepper, ¼ cup thinly sliced green onions (or ½ cup thinly sliced white or purple onion), and 2 tablespoons lime juice. Gently toss to combine.
2. **Prepare the Snapper:** Score both sides of the 1-1.5 lb snapper fillet(s) with a sharp knife. Dust lightly with 2 tablespoons cornstarch, shaking off any excess.
3. **Make the Dressing (optional):** In a small saucepan, whisk together ¼ cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and ½ teaspoon sesame oil. Bring to a simmer over medium heat, stirring constantly. Reduce heat and simmer for 2 minutes. Remove from heat and let cool.
4. **Grill the Snapper:** Preheat your grill to medium-high heat. Place the snapper fillets on the preheated grill and cook for 5-6 minutes per side, or until golden brown and cooked through. Alternatively, cook in a hot skillet with a little oil for the same time.
5. **Assemble and Serve:** Transfer the pineapple salsa to a serving platter. Top with the grilled snapper fillets. Serve immediately with the optional dressing on the side for dipping.